Wednesday, February 11, 2009

I made these pork chops the same day that I made the Apricot-Orange chops, and packed them off to send off to my friend Stephanie, and family.

That was weeks ago.

I just heard yesterday that they liked them. Since I handed off so much food, she froze these chops and reheated them for dinner the other day. I love it that these pork chops not only tasted good, they withstood being slow-cooked, frozen, and reheated.And I'm thrilled that I was able to contribute to a freezer-stash, yay!

I tweaked Margo's "Peking Chops," she posted in the comments of the original Pork Post to include 5-spice powder, because I love that stuff. I also upped the garlic. Because that stuff is golden.

I used a 4 quart crockpot. Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid.If you had an onion in the house, it might be a nice addition, but not necessary for flavor.Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone (which is fine in my mind, but some people really like intact meat).

Serve with rice and veggies; ladle sauce on top.

The Verdict.

Stephanie said her kids (9 and 13) really liked their dinner, and made yummy noises at the table. She also said her husband ate too much. I did sneak a bite and liked the flavor an awful lot--it was tangy with a slight ginger aftertaste.Thank you Margo!

what is in the chinese 5 spice powder? I haven't heard of it before. It also has been several years since I stepped foot in an Asian market either, so I'm just a tard in that regard anyway. It sounds good though. I may make something resembling this very soon.

Well, I've been craving Peking Duck. And I can't just go buy it, because I went gluten free. I used your peking pork recipe for Peking cornish game hen...and it was sooooo GOOD. It totally satisfied my craving and was way easy. I'll definitely be using the recipe again, maybe even with pork......I did marinate the hens for about an hour though.

I made this a couple of nights ago and thought the sauce was a bit too rich. And I used 8 pork chops. I think I may have to halve the soy sauce and other spices before I can eat it without being overwhelmed by the flavor.

However, my husband LOVED it. But he never really notices when something is rich or not - he just likes to eat. :)

I just tried these tonight and might I say that they were amazing. I served them with rice and roasted cabbage and potatoes, also from your site. Yum, yum, yum. I love your site so much! Thanks for all the great ideas.

I made this tonight, and my very picky 8 year old claims these are the best pork chops she ever tasted. I didn't have the 5 spice initially but was able to find some in the Ethnic section in Kroger. It was nowhere to be found in the regular spice section. In the Ethnic section is was between the Oriental and the Far East section on the second shelf from the top (kinda near teriyaki sauce, soy sauce, etc.) I used fresh ginger. I might cut back on the soy sauce a little bit and add a tiny bit more of brown sugar next time. But, this one gets high marks from my family!

I still have some chops I got on sale that I plan on mixing up this sauce and pouring in the bag to freeze so we are ready to make this one again at a moment's notice.

I have to say, it's been a while since I tried pork chops in the crock pot, but this site is FAR superior to any crock pot recipes collection I've seen, so I made this. It was pretty terrible. I think chops are just not fatty enough to be slow cooked. But, I WAS able to salvage it by breaking up the meat into a quick stir fry. I made chow mein noodles and tossed them with the pieces of pork and a large spoonful of the sauce, and that was very tasty.

I really, really hate to post something negative on your site as my first comment, cause I love your site. So I'm going to go post on another recipe now...Keep up the good work! Your stories are so valuable!

Excellent recipe! I used about 8 garlic gloves -cause I can never get enough- and a large shallot. When the meat was done I saute'd fresh carrots, asparagus, celery and leeks in olive oil just until crisp/tender and stirred in some of the meat sauce at the end. I served the whole thing over left over rice. I got High compliments. It was equally as good served to new guests for lunch the following day.

I used 1/4 cup of hoisin sauce instead of ketchup. This recipe is so good-the pork fell apart after 4 hours on high. I also had trouble finding Chinese five spice-it was not with the Chinese food in my Kroger. But McCormick makes a Chinese five spice that was with all the other McCormick spices in the baking aisle. It's called Gourmet Collection Blends and was in in a McCormick-only spice display next to the store brand spices. Success!

Made this one today, using a small pork loin instead of chops. Cut back a bit on the brown sugar because I use so little sugar on a daily basis, i didn't want dinner to be overly sweet. I think next time, I may add a little red pepper to give it a kick, but this got a big thumbs up from 7 yr old dd (who actually finished off the leftovers *sob* ) and our guest.

Just discovered your website- and yum! Made these yesterday. Didn't have 5-spice powder, so I made my own including fresh tarragon to get the licorice flavor (no start anise in the cupboard). Juicy delicious pork chops, they tasted great the next day for lunch. Really great recipe!!

Just discovered your website recently. Love it! I am the only vegetarian in the family so it has been great to start the meat dish in the morning and work on the veggies and my dinner in the afternoon. A lot less stress for dinner time. I can't wait to try out all your recipes. Made the teriyaki chicken last week and the family LOVED it!!!

Not that this is really time-consuming, but I just made it up and the sauce smelled familiar - it's pretty much Soy Vey (or TJ's Soyaki) plus five spice. That has some vinegar and sesame oil in it too, which couldn't hurt. So if you're SUPER-pressed for time and not gluten-free, dump Soyaki on your chops, hit the "low" button and go.

Hi Penny -- I'd go ahead and use the spices and the sauce as written. You may need to increase the ginger and the 5-spice powder to taste after the pork cooks since the roast will give off a lot of liquid.I think it'll taste wonderful!!

Gluten Free Search Engine

Totally Together

Slow Cookers!

slow cooker meal plans

You are using Internet Explorer 6 which is unable to render this web site properly or display the drop-down elements in the main menu. Please upgrade your browser to the latest version of Internet Explorer or try installing Google Chrome or Mozilla Firefox instead.